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Recipe: Fresh Pumpkin Pie

Best Pumpkin Pie I've Ever Had!


Pumpkin pie is one of my favorite foods.  My birthday is around Thanksgiving, so it has often been my requested birthday “cake.”  So I wanted to share with you a recipe my mom and I created last Thanksgiving.


We made it out of a 30 lb. pumpkin from our garden.  Actually, that pumpkin made 2 pies and enough pumpkin soup for 6 people to have for two different meals!!  It was delicious.  Truly.  The pumpkin pie was the best pumpkin pie I’ve ever had – and I’ve had a lot of pumpkin pies in my life!


Enjoy…


Fresh Pumpkin Pie

Pie Shell


Ingredients.


  • 2.5 c all-purpose flour
  • 1 c unsalted butter, cut into 1/2” cubes
  • 1 t salt
  • 1 t sugar
  • 3-6 T cold water


1.  Place butter in the freezer for 15 minutes so that it becomes thoroughly chilled.


2.  Combine flour, salt, and sugar into a bowl and mix.  Add butter and mix until the mixture resembles coarse meal, with butter the size of peas.  Add water 1 T at a time, mixing and adding additional water until it just begins to clump together.  (You should be able to pinch the dough and it will hold together.)  


3.  Remove dough and place on a clean, floured surface.  Divide the dough in two.  Gently knead the dough just enough to form a round disk, being careful not to over knead (you should still be able to see small bits of butter in the dough).  Lightly sprinkle flour over the dough, wrap in plastic wrap or some other airtight covering, and refrigerate for at least one hour (up to 2 days).


4.  Remove dough one at a time from refrigerator, letting it sit at room temperature for 5-10 minutes.  On a lightly floured surface, roll the dough into a 12-inch circle.  It should be about 1/8” thick.


5.  Carefully place the dough into a 9” pie pan, molding it along the edges so that it comes within 1/2” of the pie pan.


6.  Add filling.


7.  Repeat steps 4-6 for second pie.


Mom Tackles Gigantic Pumkin

Mom Tackles Gigantic Pumkin ...And Wins!


Fresh Pumpkin Pie

Pie Filling


Ingredients.


  • 4 c fresh pumpkin
  • 3 c evaporated milk
  • 1/2 c brown sugar
  • 1 c white sugar
  • 1 t salt
  • 2 t cinnamon
  • 1 t ginger
  • 1/2 t nutmeg (or allspice)
  • 1/4 t cloves
  • 4 eggs, slightly beaten


Steps.


1. Preheat oven to 400F.


2. Wash the pumpkin, cut into medium-sized pieces, and remove all seeds and stringy pulp.


3. Bake on a cookie sheet at 400F for 30 mins, or until pumpkin is tender.


4. Scrape the meaty pulp from the rind, and puree it in a blender (a fork, food processor, or mixer would also work).


5. Let stand 1-1/2 hours.  Drain excess liquid into a colander.


6.  Preheat oven to 425F.


7.  Mix 4 c fresh pumpkin puree with the rest of the ingredients.  If you’re not using pie pumpkins, you may want to add an extra 1/4 c sugar (we did and it was perfect).  Pour into two pie shells (recipe above).


8.  Bake 15 minutes at 425F, then reduce heat to 350F.  Bake another 45 minutes or until done (when inserted knife comes out clean).


Makes 2 glorious pies!


Pumpkin Pie with Fresh Whipped Cream


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11 comments to Recipe: Fresh Pumpkin Pie

  • Thanks for the recipe. I’ll have to try this one alongside Abbie’s which totally rocks.

  • I’m just looking in awe at the size of that pumpkin! You could kill someone with that!

    BTW, I’ve tagged you for an award!.

    ;-)

  • I’m not American so pumpkin pie has never been a part of my life. But BOY does it look good. I’m determined to try making it one day. I have an American friend here who I will use as a tasting guinea pig. lol

    Just found your site. I fund it trying to work out exactly what apls was all about and being uncertain about the term affluent. I’m still unsure how I feel about it – I understand all points.

    Look forward to keeping updated in my reader…

  • N.

    Wow, a recipe actually using fresh pumpkin versus canned :) It’s crazy how some things seem to have dissappeared from recipes to be replaced by canned or imitation versions.

  • Wow! That is a big pumpkin! Pumpkin pie is one of my favorites too. I make it with gluten free ginger snaps as the crust. I’ll have to try your pumpkin filling recipe though.

  • monica

    I love this time of year!

    Did you grow that huge pumpkin for yourself? Wow…how much did it weigh?

  • GB, I’ll have to check out Abbie’s recipe! I’ve heard about it through your post, but now I must seek it out!

    Daharja, You’re so kind – thank you! And yeah, it was a mighty large pumpkin. Amazingly, it tasted wonderful.

    Mon, I forget that pies are American! LOL. But it’s basically a well-cooked pumpkin custard with crust. ; ) Thanks for joining us here – I look forward to hearing more from you!

    N, I know! It’s difficult to find a good recipe for this! It was more work, but boy was it worth it. Canned will never be the same to us…

    Allie, Yum – that crust sounds lovely! Let me know how the pie goes, if you have the chance.

    Monica, Yep, we grew this one and several others like it (which we gave away to the neighbors for Halloween – they made pie with them afterwards, too). It weighed about 30 lbs. And it was mighty tasty.

  • Vanessa

    Pumpkin season is here, and I already tried this recipe. I am glad I did; the pie was delicious. I just want to share that although I only made enough filling for one pie, I ended up with some leftover filling. So I added some flour and baking powder, and made some cookies. My husband loved them.

  • Luukia

    This was a delicious recipe. Thank you so much for sharing. After reading other recipes I was nervous about using our large pumpkin because they all called for small sugar pumpkins. But this was perfect!

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